Potato Causa Filled With Avocado and Shrimp

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READY IN: 2hrs 30mins
SERVES: 8-12
UNITS: US

INGREDIENTS

Nutrition
  • 4 12
    lbs potatoes, peeled (yellow, if possible)
  • 14
    cup lime juice (to taste)
  • 12
    cup vegetable oil
  • 12
    cup chili, finely chopped (yellow aji)
  • 12
  • 2
    avocados, peeled, pitted and sliced
  • 2
    tablespoons lemon juice
  • 30
    shrimp, headed, cooked, peeled, seasoned with salt and pepper
  • 2
    tablespoons seafood cocktail sauce
  • 4
    ounces white cheese, diced
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DIRECTIONS

  • Cook potatoes in boiling salted water until tender. While still hot, force potatoes through a strainer or ricer.
  • Combine with salt, lime juice, oil and aji. Knead until mixture is soft. Add salt and pepper to taste.
  • Combine shrimp tails with cocktail sauce, to coat lightly.
  • Line a rectangular serving dish (or individual ramekins) with plastic film and cover the bottom evenly with half of the potato mixture.
  • Spread mayonnaise on top evenly.
  • Cover with avocado slices.
  • Season with salt and drops of lemon juice on top.
  • Cover with remaining potato mixture and press lightly.
  • Chill.
  • To serve, invert onto a platter and decorate with avocado slices, shrimp, cheese and lettuce.
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